Fajita Pasta

1 Pound Penne, Mostaccioli or other Medium Pasta Shape, uncooked
1 Pound Lean Boneless Top Round Steak
1 1/4 Cup Low-Sodium Tomato Juice, divided
1/4 Cup Watkins Inferno Hot Pepper Sauce
1/2 teas. Watkins Lime Extract
1/2 teas. Watkins Liquid Garlic Spice
1/2 teas. Watkins Fajita Seasoning
1/2 teas. Watkins Cumin
1/4 teas. Watkins Fiesta Seasoning
1 teas. Watkins Original Grapeseed Oil
1 Green Bell Pepper, seeded and cut into thin strips
1 Red Bell Pepper, seeded and cut into thin strips
1 Cup Sliced Purple Onion
1 Cup Non-Fat Sour Cream
1-2 Jalapeño Peppers, seeded and minced
Shredded Reduced-Fat Cheddar Cheese (optional)

Slice steak diagonally across grain into 1/4-inch strips. Place steak in zip-top plastic bag. Add 1/2 cup tomato juice, hot pepper sauce, lime extract, liquid garlic, cumin, fajita seasoning and fiesta seasoning. Marinate in refrigerator at least 4 hours. Prepare pasta according to package directions. While pasta is cooking, remove steak from marinade. Discard marinade. Coat a large skillet with cooking spray; add oil and place over high heat until hot. Add steak and cook 3 minutes or until done. Remove steak from skillet and keep warm. Recoat skillet with Watkins Cooking Spray. Add pepper strips and onion to skillet; sauté until crisp-tender. When pasta is done, drain well. Place in a large bowl. Add steak, pepper mixture, sour cream, jalapeño, and remaining 3/4 cup tomato juice. Toss. Salt and Watkins Pepper to taste. Serve immediately. 8 Servings.

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